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Green Curry Chicken


2 tbsp Green curry paste
2 cans coconut milk
1 can chicken stock
½ lb. chicken sliced up
2 tsp white palm sugar
2 tbsp fish sauce
2 tbsp EVOO
2 cups fresh peas
3 or 4 kaffir lime leaves
15-20 Thai basil leaves


Sautee the curry paste in EVOO. Add coconut milk and simmer for a few minutes. Turn to high heat and bring to boil, adding chicken stock. Add chicken and simmer until chicken is no longer pink (5-10 minutes). Add all other ingredients except basil. Keep at a simmer until the peas are just cooked. Add the basil and stir for a moment. Serve over Thai jasmine rice.

George Christidis